Servings: 2
Equipment
- 1 mixing bowl
- 1 Baking Sheet
- 1 knife
Ingredients
- 3 large carrots
- olive oil enough to coat the carrots
- 1 pinch salt
Parsley Sauce
- 1 bunch parsley
- 1 lemon juiced
- 2 cloves garlic
- 3 Tbsp EVOO
- 1 pinch salt
Instructions
- Make the parsley sauce: Finely chop 1 bunch parsley and 2 cloves garlic. Toss it into a mixing bowl with 1 lemon juiced, 3 Tbsp EVOO, and 1 pinch salt. Combine and transfer it into a sealed container in your fridge. Let the flavors marinate while you prep the rest.
- Preheat oven to 400 °F
- Prep the carrots: Chop 3 large carrots into angled slices (see images above for reference). In the same mixing bowl used for the parsley sauce, toss the cut carrot pieces and coat with some olive oil and 1 pinch salt.
- Bake: Transfer to a baking sheet and spread evenly. Bake for 20-25 minutes. Carrots should be tender when pierced with a fork and have golden, caramelized edges.
- Serve: Once the carrots are baked, transfer them to a serving plate with the parsley sauce on the side or drizzled over the carrots.
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